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 SM ISO690:2012SANDULACHI, Elisaveta, REŞITCA, Vladislav, GROSU, Carolina, BOAGHE, Eugenia. Predicted nutritional quality of walnuts and oilcake. In: Modern Technologies in the Food Industry, Ed. 3, 20-22 octombrie 2016, Chişinău. Chisinau, Republic of Moldova: Tehnica-Info, 2016, pp. 286-289. |
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| Modern Technologies in the Food Industry 2016 | ||||||
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Conferința "Modern Technologies in the Food Industry" 3, Chişinău, Moldova, 20-22 octombrie 2016 | ||||||
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| Pag. 286-289 | ||||||
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This article presents a bibliographic and experimental study of nutritional quality of walnuts core and oilcake Juglans Regia L. Nutritional quality of the walnuts is given by total protein content, their quality, including the included amino acids in the chemical composition. For walnut core and oilcake were evaluated: Protein efficiency ratio (PER), Essential Amino Acid Index (EAAI), Biological Value (BV), Nutritional Index (NI). |
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| Cuvinte-cheie walnut, oilcake, nutritional quality, amino acids |
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